Once the onions are cooked in this add boiled Tindora and cashew nuts, saute this and add grated coconut mix it and put the lid on cook for 1 minute, then switch off the flame and add coriander leaves, serve it.

There are so many different names for this vegetable, giloda in Gujarati, tindora in Hindi, tondli in Marathi, tendli in Konkani, kovakkai in Malayalam and Tamil, dondakaya in Telugu, tondekayi in Kannada and toruli in Bengali.

About Recipe

Dondakai koora, Kovaikai Kuzhambu, Tindora torkari

How to make Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

(89 ratings)

3 reviews so far

Prep time10 mins

Cook time20 mins

Total time30 mins

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 2 persons
Published date : February 08, 2019

Ingredients used in Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

• Grated coconut - ½ cup.

• Salt - to taste.

• Onion chopped - 1 number.

• Curry leaves - 2 springs.

• Hing - 1 pinch.

• Green chilly - 2 numbers.

• Red chilly - 3 numbers.

• Coconut oil - 2 tablespoons.

• Cashew nut - 50 grams.

• Tindora (tendli) - 250 grams.

• Coriander leaves - 1 bunch.

• Mustard seeds - ½ tea spoon.

• Cumin seeds - ½ tea spoon.

• Urad dal - 1 tablespoon.

• Ginger (chopped) - 1 tea spoon.

• Coriander leaves(chopped) - 1 tablespoon.

Method:

Heat water in a pan add salt and Tindora(cut into lengthwise), cashew nuts cook it for 5 minutes in a slow flame, after that switch off the flame and keep it aside.

Once the onions are cooked in this add boiled Tindora and cashew nuts, saute this and add grated coconut mix it and put the lid on cook for 1 minute, then switch off the flame and add coriander leaves, serve it.